Rice Cracker ( Bi Pang)

Pineapple Tart/Cookies

This is my favorite  pineapple tart that I sure will make for each Chinese New Year! Love the pineapple jam prepared by myself as I can control it sweetness and it is 100% pure.

Below are the picture steps on how to prepare the pineapple jam and the tart.

Cashew Nut Cookies

Florentine Cookies

A crispy and nutty cookies! Very easy to prepare but the ingredients cost are high too.. =) !!

Oat Cookies

It melt in your mouth and it taste great!

Almond Cookies

 Very crispy almond cookies !

Below is the thicker version. But personally I like the thinner version as the aroma of the almond is better compare to the thinker one.

Butter Cookies

Quaker Oat Cookies

Cookies without chocolate chip.

Ingredients:

250g  butter, softened ( I use 1 block of buttercup butter)
250g light brown sugar

2 large egg
190g  self rising flour( orig recipes use plain flour)
1 teaspoon baking soda
3/4 teaspoon table salt
240g Quaker oats
80g raisins

300g Mixture of nuts ( I use macadamia, hazelnut and almond) – bake for ~10 minutes under 140C then
                                                                                                  only coarse chopped

1-2 tbsp of fresh milk

Some Chocolate chips for decoration

Methods:

1.      Cream butter and brown sugar until smooth, then add in egg and milk, mix well.

2.      Fold in the rest of the ingredients except raisin and nuts until mix well too.

3.      Finally, add in raisins and nuts and lightly stir well.

4.      Line grease sheet on the baking tray.

5.      Roll a tbsp of batter into ball shape and press into thick disc as shown in the paper. Line them about 2 inch apart as the cookies will grow its size when bake.

6.      Decorate the top of each cookies with chocolate chips.

7.      Chill the entire tray in the freezer for 5 minutes. this step is to make sure the cookies do not become very flat after bake. It will took slightly longer time to bake but will maintain the thickness of the cookies.

8.      Preheat the Oven at 175°C.

9.      Bake them until golden on the top of each cookies. It took about 15 minutes. Time may vary from oven to oven)

10.   Let it cool a bit on the baking tray before transferring them to a rack. Keep into air tight container when completely cool.

Mini Strawberry Cream Cheese Tart

Delicious cream cheese tart that I can't stop myself to take 1 more and another one more!

Walnut Cookies 核桃酥

This cookies used alot of walnut in its ingredients. My father like to eat walnut very much as it is good for health. It is worth as it is self consumed even though the ingredient is costy!

这款饼干可是用重成本，下足材料的。原因只有一个，父亲大人很喜欢吃核桃，因为它很有医疗做用，所以下重本来完成它是值得的，反正都是自己吃的！

Peanut Cookies 花生酥

“Nutty Cookies 么果酥饼”

If you like multiple nuts cookies, I guess you will like this. It contains black currants,almond, hazelnut,walnuts and etc. It smell very good even during preparing the batter not to say during baking.



Ingredients:

250g soft butter

150g caster sugar or fine sugar

200g plain rice krispies(also called rice bubbles)

100g chopped hazelnut

100g chopped almond or almond nibs

100g black currants

50g walnuts

100g milk powder

100g nestum

3 tbsp potato starch

1 egg

Methods:

1. Beat butter and sugar until pale yellow and smooth.

2. Add in egg and mix until smooth and fluffy.

3. Add in the rest of the ingredients until well mix.

4. Lightly roll the batter into small ball and put inside a small paper cup.

5. Line them in the baking tray and bake in 150 degree celcius for about

   15-20 minutes or until it turn golden.

6. Let them cool before keep into the air tight container.

“Kitty 猫酥饼 Hello Kitty Cookies”

This hello kitty cookies were made for my elder girl school last day party. She prefer me to make cookies this round instead of chocolate chip cup cake. I simply search a recipe from my cook book which look ok for this hello kitty cutter and try on it. First time using this recipe and it turn out very nice. The cookies very soft even though no eggs was added. I though it will be harder as it used rice flour and corn flour. Suprisingly it turn out so soft and tasted really good.  When using this hello kitty cutter, sometimes the ribbon will fall out when I turn the cookies out from the cutter. I need to make sure the cutter really coat by the flour on the ribbon part before I stamp it on the dough.

这hello kitty 小饼是为了我大女儿幼稚园最后一天庆祝会而做的。这次她选择要带小饼，而不是平时要的巧克力粒小蛋糕杯。我随意在我买的食谱找了个看似适合这类印模的饼干食谱试试，没想到成品很好吃，又好看可爱，真是不废之劳。这食谱没用鸡蛋，但却很松脆爽口，值得一试！我起初以为它会较硬，因为它用了粘米粉和黍粉。谁知出来的成品却刚好相反。用这hello kitty 印模时，它的缎带也有几次断掉。我每次都要确定它沾上少许面粉，才能印在面团上。

Ingredients:

250g butter

90g icing sugar

180g all purpose flour( i used superfine flour instead)

100g rice flour

30g corn starch

100g ground almond

Methods:

1. Beat the butter with the icing sugar until using high speed it turn pale

    yellow and smooth.

2. Fold in the rest of the ingredients until well mixed using stir speed. The

    dough are very soft.

3. Transfer the dough to the flat surface and roll it out about 2mm thick.

4. Then stamp the cutter and make sure it come out with

    the perfect shape as desired. Line them on the greased tray.

5. Pump the kitty eyes with the decorating pen filled with the chocolate or 

    nutalle to make to kitty look more attractive.

5. Bake in the preheat oven for 20-25 mins or turn slightly golden at 150

    degree celcius.

6. Leave it cool and keep in the air-tight container.

Tips:
The challenge part on this cookies is the stamp out the flawless hello kitty.
1. Prepare a bowl with 2-3 tbsp of flour. Remember to dip the cutter
    especially the face part on the flour each time before used. Do shake out
    the excessive flour before stamp it to the  dough.
2. Use a large solid plastic bag to cover your flat surface before roll the
    dough. Then use a wrapping cling to cover the dough and roll on to of it.
    This give 2 steps give you 2 benefits. It help to reduce cleaning time on the
    table surface and also the roller. Another benefit is with the wrapping cling
    on top of the dough, it make your rolled surface smoother compare to
    without it and the dough do not stick on the roller.
3. Use the plastic knife to transfer the cut kitty to the baking tray.
4. You can replace ground almond with other ground nut,depend on your 
    preference.


Updated:
Same recipe with different idea....=) ...
Picture not sharp, my camera broken, using lower pixel phone camera, no choice!

“Pineapple Cookies 风梨酥”

风梨酱材料：

2粒大风梨 （沙劳越风梨或巴里风梨）

3大匙麦芽糖

适量的白糖  （随个人喜好调甜度）

做法：

1。将风梨去皮磨细，丢弃风梨中心。

2。然后把磨细的风梨及其果汁一起放入锅煮滚，再加入麦芽糖搅至溶

      入风梨内。

3。加入白糖，继续搅至溶解，再尝试其甜度。重复这步奏至达到所要

      的甜度为此。

4。继续煮至风梨酱的水份干掉，如用锅铲压它，不再有水份挤出即

      可。

5.   待风梨酱冷后， 将它搓成小球待。如还未需用它，就将它藏进冰箱内待用。

Pineaple Jam Ingredients:

2 big pineapple ( sarawak pineapple or Bali pineapple)

3 tbsp Maltose

suitable amount of sugar depending on individual preference

Method:

1.    Remove the pineapple skin and grate it but discard the center of the

       pineapple.

2.    Cook the grated pineapple togather with its juice until boiled, then add in

        maltose and stir till it is disolved into the pineapple juice.

3.    Add in sugar batch by batch and stir till it is disolved, then taste the jam 

       after adding each sugar batch. Stop adding sugar when desired sweetness

       achieved.

4.   Continue to cook the jam until its juice dried. remove the pot from stove

      when there is no more juice occur after pressing on the jam.

5.   Leave the jam cool and shape them into small ball and keep in the

      refrigerator until ready to used.

风梨酥材料：
牛油      80克
糖粉      30克
盐          1/4茶匙
蛋黄      1粒
面粉      120克
粟米粉 40克
发粉      1茶匙

搽料 ：（搅匀）
蛋黄1粒
蛋白半粒

做法：
1。把牛油，糖粉及盐打发，再加入蛋黄搅拌均匀。
2。然后把面粉，粟米粉及发粉加入搅匀既可。
3。依个人喜好将以上面团揉成比风梨馅球大些的面团球，压扁包入风
       梨馅球，再用小剪刀剪几下，排入已放好油纸的烘盘。
4。将已排满的烘盘， 放入已170 度烘10-15分钟至定型，取出搽上蛋液，
      再放回烘炉烘至熟，取出待凉才收入不透风罐子。

Pineapple cookies Ingredients:
Butter           80g
icing sugar   30g
salt                1/4tsp
egg yolk        1
plain flour     120g
corn flour       40g
baking powder  1 tsp

Glazing:( mix well)
1 egg yolk
1/2 egg white

Making Method:
1. Mix butter, icing sugar and salt until flufy and light, then add in egg and 
    mix well.
2. Add in plain flour,corn flour and baking powder and fold well.
3. Roll the dough into multiple small balls( slightly bigger than the pineapple
    jam's size), then flatten the dough ball and fill in the pineapple jam. Shape
    the cookies into egg shape, cut the 'v' around the tart surface and arrange
    them into a baking tray with grease paper.
4. Bake the cookies in preheat 170 degree oven for 10-15 minutes until all
    shape retained. Remove the tray from oven, glaze each surface and rebake
    until the tart fully cooked through. Let the cookies cool before keep them
    into airtight container.